Slow-Roasted Tomatoes with Feta, Olives and Pinenuts

7 Reviews

Prep: 20 min
Cook: 35 min
Ready In: 1 hr 25 min

“Roasted stuffed tomatoes work best with the firm, dry Italian plum (often called Roma) tomato. Salt the tomato shells, then let sit upside down for 30 minutes to drain off excess liquid before stuffing.” - by USA WEEKEND Pam Anderson

Ingredients

12 medium plum tomatoes, halved lengthwise and seeded
1 1/4 teaspoons salt
1/2 cup pinenuts
2 cups crumbled feta cheese
1 (3 ounce) package cream cheese
2/3 cup coarsely chopped kalamata olives
2 teaspoons dried oregano
2 tablespoons extra-virgin olive oil

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Metric US

Original recipe yields 12 servings

Directions

Sprinkle tomatoes with salt and turn, cut side down, to drain for 30 minutes on a wire rack set over a cookie sheet with a rim. Meanwhile, warm a small skillet over low heat. Add pinenuts; saute, stirring constantly until golden brown, 3 to 4 minutes.
Adjust oven rack to center position and heat oven to 325 degrees. Mix feta, cream cheese, olives, pinenuts and oregano in a medium bowl. Turn tomatoes cut side up and fill with about 2 Tbs. of the feta mixture.
Bake until tomatoes are soft but still hold their shape, about 30 minutes. Remove from oven and brush with oil. Serve hot, warm or at room temperature.

Nutrition

Amount Per Serving (12 total)

Calories
176 cal
9%

Fat
15 g
23%

Carbs
5.3 g
2%

Based on a 2,000 calorie diet

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Reviews (7)

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Tampa Gal

Oct. 12, 2006

"A friend made this recipe before I had tried it myself and it was fabulous! A few weeks later I made it myself and not only was it easy to prepare, but it turned out great! I got so many compliments..." See more on it and even passed out the recipe to a few more friends."

PARABIANS

Apr. 7, 2007

"Made this exactly per the recipe, and it was a hit! Very, very, good...." See more"

bellepepper

Apr. 21, 2011

"I had to improvise on this one, based on what I had on hand. I used on the vine tomatoes and a mix of black and green olives, because I didn’t have kalamatas. My oven was already going at 350 degree..." See mores, so I used that temperature and baked these for only about 15 minutes. I just wanted to warm them through and didn’t want them turning to mush. These were very good, but probably would have been a little better with the kalamata olives. I’ll use those next time. I also toasted my pinenuts in the oven at 350 degrees for 8-10 minutes, until golden. I think that’s easier and you don’t have to stir constantly for 3-4 minutes as indicated in the recipe. I’ll make this again!"

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